Pumpkin Pie Bread Pudding is the ultimate fall dessert! Enjoy warm bites of soft bread that get rich, creamy, and packed with cozy spices in a pumpkin custard. Topped with caramel and whipped cream, it’s the best dessert for Thanksgiving or any party!
What’s great about bread pudding? Pretty much everything! I’m one of those people who actually get excited when I see leftover bread in the kitchen because that means I can turn it into a cozy, comforting dessert! This classic treat is made by soaking bread in a mixture of eggs, milk, and spices, then baking it until golden brown on the top while the inside stays warm and custardy.
What makes it even better? Pumpkin! This version of the classic dessert swaps out the traditional custard for a rich pumpkin-spiced base. Pumpkin puree and warm spices like cinnamon, nutmeg, and cloves get added to the custard and make each bite taste like a slice of pumpkin pie but with the comforting texture of bread pudding. This easy dessert tastes just like Fall in a bowl and is perfect for serving anytime when the weather gets cool or for a fun Thanksgiving dessert or brunch!
One of the best things about this bread pudding is its ability to be made ahead of time! This comes in handy during the holiday season or in the cooler months when there are football games and holiday gatherings. To prep it in advance, assemble the bread and custard mixture, then cover it tightly with plastic wrap or transfer it to an airtight container. You can store it in the fridge for up to 24 hours before baking. When you’re ready to serve, just transfer the mixture to a baking dish and bake at 350°F for about 60-75 minutes, until it’s golden and set!
When it comes to bread pudding, the best types of bread are those with a sturdy, slightly dense texture that can hold up to soaking in the custard without falling apart. French bread, brioche, and challah are all fantastic options because they have just the right amount of structure while still being soft enough to absorb the creamy mixture. Day-old or slightly stale bread works even better, as it soaks up more of the custard. Avoid using bread that’s too soft or thin, like sandwich bread, as it can get mushy when baked.
Bread – If you have it, French bread works best here! I like to leave the loaf out overnight to get a little crusty, which helps it soak up all that delicious pumpkin custard without getting soggy.
Eggs – These are the key to giving this bread pudding its smooth, custard-like texture. The extra egg yolks make it extra rich and creamy.
Half and Half and Whole Milk – This combo gives you the best of both worlds, with the richness of cream and the lightness of milk, creating a perfectly balanced custard. It’s what makes every bite so velvety! I love using Hiland Dairy!
Brown Sugar and Sugar – Brown sugar adds a deep, molasses-like sweetness that pairs perfectly with pumpkin, while the granulated sugar balances things out.
Spices – Cinnamon, nutmeg, ginger, and cloves bring all the warm, cozy flavors that make this dessert scream fall. If you don’t have these on hand, pumpkin pie spice works just as well!
Pumpkin Puree – A full can of pumpkin puree adds that signature pumpkin pie flavor and gives the bread pudding its rich, vibrant color. Make sure you purchase pumpkin puree and not pumpkin pie filling!
Prepare for baking: Start by preheating your oven to 350°F. Generously butter the bottom and sides of a 9×13-inch baking dish to prevent sticking. While the oven is warming up, grab a medium-sized bowl and add the brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt. Mix everything together thoroughly until all the spices are evenly distributed. Set the bowl aside for later.
Make the custard base: In a large bowl, crack in the four eggs and add the two extra egg yolks for extra creaminess. Pour in the half and half along with the whole milk, and whisk everything together until the mixture becomes smooth. Next, stir in the pumpkin puree and vanilla extract, making sure there are no lumps and everything is evenly mixed. Take the spice and sugar mixture and slowly add it to the custard mixture. Stir well until both mixtures are fully combined.
Prep the bread: Slice the French bread into 1-inch slices, then cut those slices into 1-inch cubes. Place all of the bread cubes into the custard mixture. Gently press the bread down into the liquid, soaking each piece. Carefully stir it all together so the bread is fully coated. Let the bread sit in the mixture for about 10 minutes to absorb all the flavors.
Pour and Bake: Once the bread has soaked up enough of the custard, pour the entire mixture into the buttered dish. Spread it out evenly and gently press it down so the top is slightly compacted. Place the dish in the oven and bake for 45 minutes or until the top is golden and slightly crisp.
Serve and enjoy: Let the bread pudding cool for about 5 minutes before serving. Spoon it into bowls and top with salted caramel, whipped cream, or your favorite topping. Enjoy!
For best results, let the bread sit out overnight to dry slightly. This helps absorb the custard better.
When whisking the eggs and milk, make sure to whisk until the mixture is completely smooth to avoid any eggy bits in the pudding.
Press the bread cubes gently into the custard so each piece gets evenly soaked without breaking up the bread too much.
Use a serrated knife to cut the bread into cubes; it slices through the crusty bread more easily and helps keep the pieces uniform.
Buttering the baking dish well prevents the bread pudding from sticking and gives the edges a nice, golden crust.
Don’t overbake! Take the bread pudding out when the top is golden, and the center is still slightly jiggly. It will continue to firm up as it cools.
Let the bread pudding cool for about 5 minutes after baking to help it set and make serving easier.
For an extra crisp top, broil the bread pudding for the last 1-2 minutes of baking, but keep a close eye on it to prevent burning.
If you’re prepping ahead, bring the mixture to room temperature for about 30 minutes before baking to help it cook evenly in the oven.
Add chocolate chips or white chocolate chunks to the custard mixture for an extra layer of sweetness and texture.
Replace the pumpkin puree with mashed sweet potatoes or butternut squash for a different fall flavor twist.
Stir in a handful of dried cranberries, raisins, or chopped dates for a pop of fruity sweetness in every bite.
Use maple syrup instead of brown sugar to add a deeper, more complex sweetness that pairs well with pumpkin.
Sprinkle chopped pecans or walnuts on top before baking for a crunchy contrast to the soft, custardy bread.
Add a teaspoon of orange zest to the custard mixture for a bright, citrusy twist that complements the pumpkin and spices and cuts through the richness.
Substitute coconut milk for the half and half and milk to create a dairy-free version that’s still rich and creamy with a hint of coconut taste.
Serve the bread pudding with a dollop of whipped cream or a scoop of vanilla ice cream to make it even more indulgent.
What’s the best way to serve bread pudding?
Bread pudding is best served warm, straight from the oven, with a drizzle of caramel sauce, a scoop of ice cream, or a dollop of whipped cream for an indulgent finish.
How do I know when bread pudding is fully cooked?
The bread pudding is done when the top is golden brown, and the center is set but still slightly jiggly. You can also insert a knife into the center; if it comes out clean, it’s ready.
How do I prevent the bread pudding from drying out?
Cover the bread pudding loosely with foil if it starts browning too quickly in the oven. This helps prevent the top from getting too crispy while keeping the inside moist
Storing: Store leftover bread pudding in an airtight container in the fridge for up to 3 days. Make sure it’s completely cooled before transferring to the container.
Freezing: Freeze bread pudding by wrapping individual portions tightly in plastic wrap and placing them in a freezer-safe bag or container. It can be frozen for up to 3 months.
Reheating: To reheat, warm the bread pudding in the oven at 350°F for 15-20 minutes or until heated through.
Pumpkin Pie Bread Pudding is a rich and creamy, cozy and filled with classic Fall flavors. A timeless dessert made with simple ingredients and sweet toppings.
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
4 large eggs
2 large egg yolks
1 1/2 cups half and half
1 cup whole milk
1 (15 oz) can pumpkin
1 teaspoon pure vanilla extract
1 (16 oz) loaf crusty french bread, cut into 1-inch cubes
Topping Ideas: Salted Caramel Sauce, Whipped Topping, Toasted Pecans
Preheat the oven to 350 degrees. In a medium bowl, add the brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves and salt. Mix all together. Set aside.
In a large bowl, add the 4 eggs, 2 egg yolks, half and half and whole milk. Whisk together until combined and smooth. Add the pumpkin and vanilla, mix again until combined and smooth.
Add the spice mixture to the egg mixture and mix all together.
Cut the bread into 1 inch slices and then into 1 inch cubes. Place the bread cubes into the mixture. Carefully press the bread into the liquid and mix together so the bread is covered and soaked. Let the bread and liquid sit for about 10 minutes.
Butter the bottom and sides of a 9×13 baking dish. Pour the bread mixture into the baking dish, spread out and press down slightly. Bake for 45 minutes at 350 degrees.
Let cool for about 5 minutes then spoon and serve. Top with your favorites like salted caramel, whipped cream and pecans.
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